IKEA Black Coffee Latte Hot Chocolate Milk Frother Whisk Frothy Blend Mixer Whisker BN

Product Information

The basic method is making a hot chocolate as normal but only using half the quantity of milk. Pour the other half of milk into a glass with ice cubes and then pour in the heated mixture. Top the glass with ice cream and you have a creamy, milk shake. You can see the full recipe here. Mix in the chocolate chips and continue to whisk until the chocolate chips melt and the mixture smoothes out. While you’ have it on your mind why not join the debate on whether the Velvetiser is worth its high price tag. You can read more here: Is the Velvetiser worth it? Stir vigorously in the beginning to dissolve the sugar. This allows the cocoa powder to get incorporated well before adding in the milk. Work until there is a smooth, even paste. It is hard to get the lumps out once milk is added. Use full fat milk for best flavor. Any milk will work but the fuller fat versions make the most luscious, dessert quality cocoas.

Is it as good as a milk frother? I answer the question in another article Velvetiser vs Milk Frother which you can read here.The Velvetiser is of course a single serve machine. Which is fine when you’re making hot chocolate for yourself but not if you want to make multiple cups.

To be fair they point out that the Velvetiser is ‘calibrated to work with our graded size and weight of real chocolate flakes’ and that ‘excessively large pieces of chocolate can break your machine by creating ‘hotspots’ that can burn out the motor.’ While you can’t increase the temperature the Velvetiser reaches, you can increase the temperature of your drink very easily by pre-warming your cup. Fill with hot water while the Velvetiser is making your drink, empty when your hot chocolate is ready and transfer the warm drink into your hot cup. Tell you what, this hot chocolate is absolutely gorgeous. It's like a chocolate mousse in liquid form. it's delicious. that's really good!” – The Gadget Show Place the milk of your choice in a saucepan over medium-low heat. Using milk instead of water, makes this hot chocolate extra creamy and flavorful. I prefer whole milk or 2% milk, but you can choose any milk that you choose (I’ve even used unsweetened almond milk). Serve immediately, topped with your favorite garnishes: marshmallows, whipped cream, chopped chocolate, crushed candy canes or more.

Sub Menu

While you could mix up a cup of Hershey’s or Ghirardelli, drinking chocolate really blooms with tastes rooted in Mesoamerica like the whisk itself (though as the tool spread to South America, including Colombia, fluffy hot chocolate has become a natural pairing for a broad assortment of flavors there too). In his 1590 text, Natural and Moral History of the Indies, the Spanish Jesuit José de Acosta recorded Indigenous peoples adding chile and spices to their chocolate. In his own research, renowned Mexican chef Ricardo Muñoz Zurita found evidence that chocolate was seasoned with allspice, vanilla, and edible flowers, and it was sometimes sweetened with honey from melipona bees. “The drink was bitter and not sweet as it is known today, but it was a good bitterness,” Zurita says. And if you’re wondering about the easiest way to use chocolate, read this article Best Chocolate to use with Velvetiser.

Then plunge the filter up and down until the milk looks as though it's grown significantly in volume. If you're undecided about purchasing a milk frother, there is another way to achieve frothy cappuccino milk using a cafetiere. We tested it out. Hot chocolate, reimagined by us. Urban engineered by Dualit, embracing Mayan ingenuity. When you’re craving delectably smooth, whipped hot chocolate, make it your daily ritual with the Velvetiser. Semi-Sweet Chocolate Chips: This is where you can go wild. Sub in dark chocolate chips or white chocolate. Chop up a similar amount of your favorite chocolate bar instead of using chips. Hot chocolate is the perfect winter beverage whether you are having a festive start to a cold morning, warming up after ice skating or snowman building, decorating the tree, or cuddling up with a holiday movie. More warm drinks to try:Watch the pot! Truly! This is a superfast recipe but burning does spoil it. Cocoa really tastes best if the milk is not scorched or boiled. Sugar: White sugar lets the chocolate flavor shine through, but for caramel notes or complexity try brown sugar, turbinado, or even honey, which pairs well with dark chocolate. In fact, Hotel Chocolat have recently brought out The Podster – their version of a coffee capsule machine. And they recommend heating and frothing milk for their pod coffee with the Velvetiser. One of the wonderful things about making hot chocolate from scratch is that you can make it exactly the way you want it! The nearly foot-long wooden whisk has been used for centuries in Central America to make perfect hot cocoa. Though there is some debate about the origin and domestication of cacao, Indigenous peoples of Mesoamerica famously used chocolate for rituals, medicine, and currency, so it makes sense they would develop the perfect tool to efficiently mix drinking chocolate. In the late 16th century, Franciscan friar Bernardino de Sahagún documented the molinillo’s use in Aztec culture in the Florentine Codex, and researchers have found traces of foamy drinking chocolate in ancient Mayan vessels too.

A few shops, like Mexico City’s La Rifa Chocolatería, offer traditional bitter chocolate, but even supermarket brands like Ibarra and Abuelita include interesting flavors of almond and cinnamon along with sugar and cocoa. Taza spikes their chocolate with several kinds of chile, intense 85 percent dark chocolate, or coffee. These flavors, combined with the texture imparted by the molinillo, make for a far more nuanced, bracing drink than a sleepy cup of dull, milky cocoa. How to Use One To get the best results, it’s helpful to have a little technique. Begin by heating water or milk with the chocolate on the stove, chopping up a tablet, and plopping it in the liquid. Submerge the molinillo completely and begin rubbing the whisk between your hands to help the tablet dissolve. Then keep the whisk spinning as you gradually pull it toward the surface to produce a nice foamy head. “The molinillo blades should be half-submerged, so the chocolate will release its beautiful and appreciated foam,” Yuri de Gortari, a beloved expert on Mexican cuisine, explained in a 2014 video. “It is important that [the liquid] does not boil so that the foam can be released.” It takes a little practice, but once you’ve got the technique down, you’ll never choose any other way to do it. How to Get One We hope you’ll be delighted with your Velvetiser and won’t want to part with it! However, we also understand that you may not want to keep your Velvetiser, or something has gone wrong. So, if you're after tight microfoam and decent creaminess, then cow's milk is the way to go. However, if you like the sweetness that comes with oat milk and plentiful froth, then oat is a great alternative. Is the Velvetiser the same as a milk frother? Though originally drinking chocolate would have been made with water, the molinillo can be used with milk or your preferred mix of the two. It’s best to use the hard chocolate tablets found throughout Latin America, which add a grainy, sort of rustic texture, with a nice balance of sweet and bitter flavor. While it can also work with chocolate powder, tablets usually have higher fat content, which creates a more substantial foam.

The classic copper clad Velvetiser is chic, stylish and on-trend, with looks good enough to grace any kitchen countertop. And we even supply a pair of podcups that just fit into the palm of your hand. So you can cradle that chocolate goodness as you savour every sip. Rich, creamy and decadent, why not indulge yourself with the ultimate in hot chocolate? Fortunately, with only a 2 ½ minute cycle it doesn’t take long to make a fresh cup. But if you are making a second cup don’t do it until you have rinsed the Velvetiser out with cold water. We frothed oat milk and semi-skimmed milk scoring on how long it took, the volume increase, and how much it depletes after five minutes. Many of us don’t want to outlay the cash needed for an all singing all dancing barista coffee machine like the Sage Espresso Touch.